Italian Sausage Zucchini Boats (Printable Version)

Zucchini stuffed with savory Italian sausage, marinara, and mozzarella, baked to golden perfection for a hearty meal.

# Ingredients:

→ Vegetables

01 - 2 large zucchinis (approx. 20 cm each), halved lengthwise and hollowed
02 - 1 yellow onion, diced
03 - 2 cloves fresh garlic, minced
04 - Reserved zucchini flesh, finely chopped (from hollowing)
05 - Fresh parsley, chopped (for garnish)

→ Meat

06 - 200 grams Italian sausage, casing removed

→ Sauces and Condiments

07 - 120 grams marinara sauce, homemade or quality jarred
08 - 15 milliliters olive oil, plus extra for brushing

→ Dry Ingredients

09 - 30 grams panko breadcrumbs
10 - 1 teaspoon Italian herb mix (oregano, basil, thyme)
11 - Salt and ground black pepper, to taste
12 - 1/2 teaspoon garlic powder

→ Cheese

13 - 100 grams shredded mozzarella cheese

# Steps:

01 - Wash zucchinis thoroughly under cool running water. Halve them lengthwise and carefully scoop out the flesh, leaving a 0.6 to 1.2 cm thick border to form boats. Chop the scooped flesh finely and set aside.
02 - Place hollowed zucchini halves cut side up on a parchment-lined baking sheet. Brush interiors lightly with olive oil, season with salt and pepper. Bake at 190°C for 15 minutes to soften without losing structure.
03 - Heat 15 ml olive oil in a skillet over medium heat. Add Italian sausage, breaking into small pieces. Cook until browned and fragrant, about 5 minutes. Add diced onion and minced garlic, cooking until onions become translucent, approximately 3 minutes.
04 - Incorporate Italian herbs, garlic powder, salt, and pepper into the sausage mixture. Stir in marinara sauce and panko breadcrumbs. Fold in half of the reserved chopped zucchini flesh. Simmer for 5 minutes to meld flavors and reduce sauce slightly.
05 - Remove prebaked zucchini shells from oven. Evenly fill each with the sausage mixture, pressing gently to secure. Top with shredded mozzarella cheese. Return to oven and bake for an additional 15 minutes until cheese is golden and bubbly.
06 - Allow stuffed zucchinis to rest for 3 minutes post-baking. Sprinkle with freshly chopped parsley. Serve immediately while warm and cheese is melty.

# Notes:

01 - Prebaking zucchini prevents excess moisture, preserving a firm texture in the final dish.

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